Re: Your curry recipes please
I have made this a few times in the past and it is very nice. I usually BBQ the chicken pieces after marinating to give it more of a Tandoori taste, then add to the frying pan. I have also made a vegetarian version using Quorn fillets.
Chicken Tikka Masala
Ingredients
chicken tikka
500g (1 lb) boneless, skineless chicken breasts, cubed
5ml (1 tsp) fresh root ginger, finely chopped
5ml (1 tsp) garlic, finely chopped
5ml (1 tsp) chili powder
1.25ml (¼ tsp) turmeric
15ml (1 tbsp) ground coriander
5ml (1 tsp) salt
150ml (¼ pint) natural yogurt
60ml (4 tbsp) lemon juice
45ml (3 tbsp) coriander leaves
15ml (1 tbsp) lime juice
masala sauce
50g (2 oz) ghee or 30ml (2 tbsp) vegetable oil
2 onions, finely chopped
2.5cm (1 inch) piece of fresh root ginger, finely chopped
2 garlic cloves, crushed
6 cardamoms, bruised
10ml (2 tsp) garam masala
10ml (2 tsp) ground coriander
2.5 – 5ml (½ – 1 tsp) chili powder
300ml (½ pint) double cream
30ml (2 tbsp) tomato purée
60ml (4 tbsp) hot water
2.5ml (½ tsp) sugar
2.5ml (½ tsp) salt
Instructions
First, prepare the chicken. Mix together the chicken, ginger, garlic, chili powder, turmeric, ground coriander, salt, yogurt, lemon juice and 15ml (1 tbsp) chopped coriander in a large, non-metallic dish. Cover and leave to marinate in the refrigerator for at least 6 hours or overnight.
To make the masala sauce, heat the ghee or vegetable oil in a large casserole. Add the onions, ginger, garlic and fry over a low heat, stirring frequently, for about 5 minutes until soft but not browned.
Add the spices and fry, stirring, for 1-2 minutes until fragrant, then add the cream, tomato purée, water, sugar and salt. Bring to the boil over a moderate heat, stirring, then lower the heat and simmer gently, stirring occasionally, for 10-15 minutes. Remove the pan from the heat and leave to stand while cooking the chicken.
Remove the chicken from the marinade and thread on wooden skewers. Cook under a preheated grill, turning frequently, for 6-8 minutes until tender and cooked through.
Remove the cubes of chicken from the skewers and put them in the masala sauce. Place over a low heat and simmer, stirring, for about 5 minutes. Add the remaining chopped coriander leaves and the lime juice. Taste and adjust the seasoning if necessary.